Chorizo Red Pepper Orzo

• Onion(1)
• Garlic(3 cloves)
• Bell pepper(2)
• Chorizo(220 g)
• Olive oil(1 tbsp)
• Tomato paste(2¼ tbsp)
• Smoked paprika(¾ tsp)optional
• Chili flakes(¾ tsp)optional
• Orzo(320 g)
• Stock cube(1)
• Canned tomatoes(200 g)
• Cream(120 ml)
• Parmesan(60 g)
• Flat Leaf Parsley(10 g)optional
• Salt(¾ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Prep: dice {Onion}, dice {Bell pepper}, and finely chop {Garlic}. Slice {Chorizo} into bite-size half-moons. Finely chop {Fresh parsley} (if using) and grate {Parmesan}.

   ~10 min

2. 2

   Heat {Olive oil} in a medium pot over medium-high heat. Add {Chorizo} and cook, stirring, until it renders orange-red fat and the edges start to brown. Add {Onion} and {Bell pepper} and cook until softened and glossy.

   ~8 min

3. 3

   Stir in {Garlic}, {Tomato paste}, {Smoked paprika}, and {Chili flakes} (if using). Cook until the paste darkens slightly and sticks to the pot in places.

   ~2 min

4. 4

   Add {Orzo} and stir for a minute to coat in the chorizo fat and tomato paste. Pour in {Canned tomatoes}, crumble in {Stock cube}, and add {Water}. Bring to a boil, then reduce to a lively simmer, stirring often so the orzo doesn’t catch.

   ~3 min

5. 5

   Simmer, stirring every minute or so, until the {Orzo} is just tender and the liquid has reduced into a thick, glossy sauce (it should look creamy, not soupy).

   ~12 min

6. 6

   Turn off the heat. Stir in {Cream} and {Parmesan} until fully melted and thickened. Season with {Salt} and {Black pepper}. Serve topped with {Fresh parsley} and a final sprinkle of {Chili flakes} if you like it hotter.

   ~0 min